Bone-in, Skin-on Chicken Thighs (3 lb)
Celery (3 stalks)
Mushrooms (2 1/4 cups)
Fresh Thyme (4 sprigs)
Bay Leaf (1)
Fresh Parsley (1 bunch)
Salt (1 dash)
Peppercorns (1 tsp)
Water (8 cups)
Cover and cook on low for 8-9 hours or on high for 4-5 hours in a 6-quart slow cooker, until the broth is deeply flavored.
Let the broth settle for 5 minutes and remove as much fat as possible from the surface using a large spoon. Remove the solids.
Strain the broth through a fine-mesh strainer into a large container. Refrigerate or freeze it for later.